Smoked Trout With Horseradish, White Wine Potato Salad

Men that have their spirits heated and enraged and rising in bitter resentment when they are injured act as if they thought some strange thing had happened to them. Whereas they are very foolish in so thinking for it is no strange thing at all but only what was to be expected in a world like this. They therefore do not act wisely that allow their spirits to be ruffled by the injuries they suffer.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
		Food networ, Food2	2	Servings

INGREDIENTS

2		140 g fillet trout
200	g	New potatoes
100		White wine
1		Onion, finely diced
50	g	Light fromage frais
1		Chives, chopped
30	g	Spring onions, chopped
4		Tomatoes, finely sliced
1		Lemon, juice of
		Salt and ground black pepper

INSTRUCTIONS

Cook the potatoes in boiling salted water, until tender. As soon as
the potatoes are cooked, slice quickly into the white wine to absorb.
Meanwhile, season the trout and cook in a steamer or in a sieve over
the steam from the new potato water - this should take no longer than
4 minutes.  Add to the potato salad the fromage frais, spring onions,
horseradish,  onion and season well.  Slice the tomato around the
plate, season with ground black pepper,  chopped chives and drizzle of
lemon juice. Place the potato salad in  the middle of the plate and the
trout on top. The potato salad should  be a sloppy consistency.
Garnish with chopped chives and serve.  DISCLAIMERÂ© Copyright 1996 -
SelecTV Cable Limited. All rights  reserved.  Carlton Food Network
http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 569 Calories From Fat: 159 Total Fat: 17.7g Cholesterol: 394.3mg Sodium: 604.7mg Potassium: 2213.1mg Carbohydrates: 17.9g Fiber: 3.8g Sugar: 9.1g Protein: 82.7g